Sometimes you just feel like the basics or love the idea of a one pot no fuss dish. My ultra-gooey mac ‘n’ cheese is just the answer (you may need more than one pot though). Use flavourful cheese along with good melting cheese to get it gooey. A lot of households have salt and pepper on the table – in our household hot sauce also makes an appearance if my family suspects a dish looks bland and I hate the thought that my food will get doused in hot sauce for extra flavour. For chilli lovers, I have already incorporated hot English mustard and hot sauce into the recipe.

Mac ‘n’ Cheese

I have made this with both gluten and gluten free (Barilla) pasta and both are delicious. The gluten free packet is 350g and I didn’t alter the proportions.

My recipe has been adapted from Kenji Lopez Alt’s book “The Food Lab”.


400g elbow macaroni

400ml evaporated milk

2 large eggs

1 teaspoon hot sauce or to taste

1 tablespoon hot English mustard

Continue reading “STOVETOP MAC ‘N’ CHEESE”


When you feel like a no fuss, one pot dish for dinner, this is perfect as it is easy and tasty too. You can replace the kale with spinach.

Israeli couscous with kale and fried egg


450g Israeli couscous

50g red onion, finely chopped

4 medium cloves garlic, finely chopped

100g of kale or cavalo nero, rib removed and finely chopped

2tbsps currants

2 sundried tomatoes in oil, finely chopped

5tbsps extra virgin olive oil

1 tsp za’atar seasoning

1 tsp ground sumac

3 cups hot water

4tsps lemon or lime juice

2tsps harissa

Salt and pepper to taste

4 large eggs


In a small bowl combine the lime juice with harissa. In another small bowl, combine the sumac with za’ atar. Set aside.

In a large sauce pan over medium, heat 4 tablespoons of oil until shimmering. Add the couscous and cook, stirring constantly, until lightly browned, 3-4 minutes.

Pour in ½ cup of the hot water and cook, stirring, until most of the water is absorbed, about 2 minutes. Repeat this 3 more times. On the fourth time, add the garlic, kale, currants, salt and pepper. Mix in well after adding the last half cup of hot water. You should have cooked the couscous for a total of 15 minutes or so and the couscous has a bite but cooked. Taste and check for seasoning. Stir in the sundried tomatoes and onion and continue cooking for a further minute. Turn the heat off and keep warm.

In another fry pan over medium, add a teaspoon of oil. Crack an egg and cook for about 3 minutes until the whites are set but yolks are runny. Repeat with the remaining eggs.

Divide the couscous among four bowls. Top with a fried egg and add a generous sprinkling of sumac mixture. Drizzle the harissa mixture too. Serve immediately. Serves 4.


Gnochette with Broccoli & Puffed Chickpeas

This pasta is great for lunch. You can even make it a weekday office lunch too but be sure to pack the chick peas separately and sprinkle them on top.


1 broccoli, cut into medium sized florets

250 grams gnocchette

25 grams butter

3 shallots, sliced thinly

2 large garlic cloves, sliced

1 teaspoon chilli flakes



I first made this dish nearly 20 years ago and it was an instant hit with my then pre-schoolers. I must say it has remained a firm family favourite.

Eggplant Spaghetti


2 medium eggplants

400 gram tin of Italian tomatoes, emptied into a bowl and squashed with your hand

Olive oil for frying the eggplants

2 tablespoons of extra virgin olive oil

3 cloves garlic, peeled and sliced thinly

Continue reading “EGGPLANT SPAGHETTI”